Chicken & Shrimp Casserole
Submitted by sweep
A surf-and-turf casserole loaded with chicken, shrimp, clams, and mushrooms in a savory tomato-sherry sauce. Bake it covered and let the oven do the heavy lifting for an impressive weeknight dinner.
YIELD
6 servingsPREP
20 minCOOK
READY
This casserole brings the best of land and sea together under one lid.
Flour-dredged chicken gets a quick sear, then settles into a rich tomato sauce spiked with sherry, minced clams, and sliced mushrooms.
The shrimp go in right at the end so they stay plump and tender instead of turning to rubber.
Spoon it over a bed of steamed rice and you’ve got a dinner that looks like you spent all day in the kitchen, even though the oven handled most of the work.
Pro Tips
- Dredge the chicken just before browning so the flour coating stays crisp and helps thicken the sauce as it bakes.
- Don’t skip the sherry. It adds a nutty depth that ties the tomato, clam, and mushroom flavors together.
- Add the shrimp only in the last 10 minutes of baking to keep them juicy and snappy.
- Use the clam liquid from the can in your sauce for extra briny flavor.
Ingredients
Directions
Dredge chicken in flour.
Brown lightly in skillet.
Place in casserole dish.
Sauté onion lightly.
Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry.
Simmer 10 minutes.
Pour sauce over chicken.
Cover and bake at 350℉ (180℃) for 1 hour.
When ready to serve, uncover casserole and add shrimp.
Cover shrimp with sauce and bake 10 minutes more at 350℉ (180℃).
Can be served over rice.
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